ChefTalk.com › Articles
742 article submissions by the ChefTalk.com community.

Crabcake Benedicts with Bacon Hollandaise

  • by PeteModerator

  Once again we are just a few weeks from the Holidays, here in the US.  With both Thanksgiving and Christmas just around the corner many of us will be hosting family, sometimes for multiple day stays.  Usually I like to keep breakfast an easy affair when hosting family, whether it is bagels from the local bagel shop, overnight breakfast casseroles, or quick, and simple, breakfast breads such as coffeecake or muffins.  But occasionally, I like to pull out all the stops and do something that will "wow" them, and this recipe fits the bill perfectly.   This dish is a... read more

Mexican Food Recipes Ceviche

by: Ruben Urias For a cold snack on a hot summer day, ceviche hits the spot! The chilled mixture of fresh seafood and produce will satisfy your hunger and cool you down. Many variations of ceviche exist around the globe, each highlighting favorite local ingredients. For the basic Mexican version that follows, you will get a refreshing mixture of fish, shrimp, lime juice, and fresh vegetables. MEXICAN CEVICHE INGREDIENTS: 8 oz. Fish fillet(s), 1/4-1/2 inch cubes 4 oz. Bay shrimp, cooked 1/2 cup Lime juice 1/2 cup Red onion, fine... read more

Sweet Potato Pecan Pie

Thanksgiving is the perfect time for soul food to shine, and one Southern chef has refined the traditional Sweet Potato Pie with another soulful seasonal favorite. Since Chef Teresa Thomas launched her restaurant called Southern Caviar in 2008, diners around Myrtle Beach, S.C., have been thrilled with her upscale versions of down-home Southern cooking. She learned her craft classically at Johnson & Wales University when it was still in Charleston, and then her Southern senses were honed at Charleston's famed soul food Mecca called Jestine's Kitchen. Now her signature... read more

Artichoke Varieties

  Artichoke Varieties A Year-round Variety Description: Globe-shaped in winterand spring Conical in summer and fall Green color, some purple at base in summer Thorns prominent in summer and fall. Less developed in winter and spring. Compact appearance Winter harvests may show frost damage on outer bracts, a cosmetic defect only. Frost tends to enhance "nutty" flavor of artichoke. Size: 18, 24, 30, 36, 48, 60 count, large loose (cocktail) and small loose (baby)... read more

Krups Km 8150 12 Cup Programmable Coffeemaker

  Krups KM 8150 12-cup Programmable Coffeemaker   Donated by EverythingKitchens.com   Reviewed by: Brook Elliott   About 45 years ago came a revolution in American coffee making habits. Melitta made a big splash with its drip coffee making system.   It was a simple concept. Hot water would slowly ooze through a cone of ground coffee, steeping instead of boiling. This produced a clear, clean brew, with no muddiness or bitter oils.   Until then, most Americans made coffee in a stovetop percolator. A small minority, who’d been exposed to European... read more

Broccoli

Super Sprouts It's interesting how a person's taste changes from childhood to adulthood, what they like and don't like. Personally, my tastes were like most kids when I was a child (you couldn't have gotten me to eat a vegetable for anything). As a teenager I thought that I was eating enough vegetables if I ate a hamburger that had a leaf of soggy iceberg lettuce on it. Ditto for the celery that came with chicken wings. Adulthood of course brought a more discerning view of vegetables. Their healthful properties go without saying, and as a professional cook I also enjoy... read more

Vietnamese Crab Cakes

  Created from a Chef-Viet post     Hi Folks:   This is a derivative from the ever popular Vietnamese "Nem Cua Bể" of a Seaport City (Hai-Phong) in North Vietnam.  Typically, the Vietnamese would use rice paper skin to wrap them up in a square fashion but in the US I've tried the filo skins, which turned out just fine.   Ingredients:   - 1.5 lbs Dungeness crab meat - 1 lb ground pork - 1 small bundle bean threads (soaked and diced about 1" long) - 1 cup julianed "wood ears" (black fungus) - 2 tbsp fishsauce - 1 tsp ground pepper - 2 egg... read more

Hunting Camp Cooking

If you belong to the first group, may as well stop reading right now. But if you believe in setting a fine table at hunting camp, then read on. What we'll be doing is exploring the problems and special conditions inherent in cooking "gourmet," given the restrictions imposed by time, location, and available tools and appliances.First thing to keep in mind is that you have to make some compromises. To be sure, I've been fortunate, in my work, to enjoy meals at some upscale hunting camps that would hold their own against anything served in a fine-dining restaurant. Such... read more

Chorizo Empanadas with Avocado Cream

  • by PeteModerator

  So we finally had a beautiful weekend, and just in time. This weekend was the first farm event, of the season, for our new CSA. After not joining a CSA for the last few years we decided to get involved again and chose Good Earth Farm, in Oakfield, WI as our new CSA. The event, this past weekend, gave us a chance to meet Nicole, one of the owners, along with a couple of people working for a share. While not much is happening in the fields yet, except for garlic, the greenhouse was in full swing, and by the looks of things, there were plenty of plants just waiting for... read more

Dutch Oven Cooking

DATELINE: El Paso, Texas - October 1, 2000 I am currently traveling on vacation in the Pacific Northwest, Rocky Mountains and the American South West. I arrived in Bellingham, Washington on September 16, 2000 after completing my fourth season as Chef on board the M/V (Motor Vessel) Explorer in South East Alaska. The M/V Explorer (http://www.yachtexplorer.com/), a 60 foot luxury yacht, seasonally provides seven-day gourmet charter tours for up to six guests between Juneau and Sitka, Alaska on the Pacific waters of the Inside Passage. It is a very rewarding but demanding... read more

ChefTalk.com › Articles